Big Thick Chocolate Chip Cookies

• servings: 16 servings
• active time: 15 minutes
• total time: 58 minutes

Ingredients

1 cup unsalted butter (softened)

1 cup brown sugar (firmly packed, use light, dark, or a blend of the two)

½ cup granulated sugar

2 large eggs (room temperature preferred)

1 teaspoon vanilla extract

4 cups cake flour

2 Tablespoon cornstarch

2 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon salt

2 cup semisweet chocolate chips (see note)

Directions

Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.

Add eggs and vanilla extract and stir well.

In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Gradually add dry ingredients to wet, stirring until completely combined.

Add chocolate chips and use a spatula to fold in until well distributed.

Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).

Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.

Nutrition

• Serving Size: 1 large cookie
• Calories: 434 kcal
• Total Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Cholesterol: 52 mg
• Sodium: 182 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 3 g
• Total Sugars: 28 g
• Protein: 6 g